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Lunch / Dinner

Hot Beef Sandwiches with Mashed Potatoes

Hot beef sandwiches are classic diner fare, and this version has all the requisite components. Start with leftover sauce from the Pot Roast. Its concentrated flavor is perfect to stretch into a rosemary-enhanced gravy. Next, add the leftover roast right to the gravy. Top garlicky Texas toast with creamy mashed potatoes and the beefy gravy. With each bite you’ll think you’ve died and gone straight to hot beef heaven. Leftovers have never tasted this good!


Makes 4 servings

Total Time

45 minutes

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For the potatoes, cook potatoes in a pot of boiling salted water until fork-tender, 1215 minutes. Drain potatoes; return to the pot and cook over low heat, stirring to remove excess moisture, 1 minute. Add sour cream, butter, and milk, and mash until smooth; season with salt and keep warm.

For the gravy, whisk together broth and flour.

Melt 1 Tbsp. butter in a saucepan over medium heat until foamy; add rosemary and sauté 1 minute, then discard rosemary. Whisk in broth mixture and reserved sauce, then simmer until gravy thickens, 57 minutes. Stir in vinegar and reserved pot roast; simmer to heat through, then season with salt and pepper and keep warm.

Preheat broiler to high with rack 6 inches from element. Line a baking sheet with parchment paper.

For the sandwiches, combine 1 stick butter and garlic; season with salt and pepper. Spread 1 Tbsp. butter onto each side of toast slices and place on prepared baking sheet.

Broil toast until golden on both sides, about 2 minutes per side.

To assemble sandwiches, top each slice of toast with mashed potatoes, gravy, and roast; sprinkle with parsley.

Step 1

To prevent them from being too wet, dry the potatoes in the pan after cooking them.

Step 2

Sautéing a sprig of rosemary in butter creates a flavorful base for the gravy to be built on.

Step 3

As the broth/flour mixture comes to a simmer it will begin to thicken. Whisk it constantly to prevent lumps.

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